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1
Soak the beans overnight in plenty of cold water to cover.
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2
Drain the beans and cover with plenty of fresh water.
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3
Bring to a boil over high heat.
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4
Cook the beans over medium-high heat for 1 1/2 hours, until beans are easily mashed with a fork.
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5
Drain the beans, add the garlic, rosemary, olive oil, ricotta, and salt and pepper, to taste, and mash the bean and cheese mixture with a fork or in the bowl of a food processor.
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6
Mixture should be pliable but not completely homogenous.
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7
Set aside.
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8
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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9
Make a well in the middle of the flour and add the eggs and the olive oil.
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10
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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11
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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12
The dough will come together when half of the flour is incorporated.
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13
Start kneading the dough with both hands, using the palms of your hands.
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14
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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15
Lightly reflour the board and continue kneading for 6 more minutes.
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16
The dough should be elastic and a little sticky.
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17
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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18
Divide the pasta dough into 3 balls of equal size, and roll each out to the thinnest setting on a pasta-rolling machine.
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19
Cut each sheet into 4-inch squares.
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20
Place a tablespoon of the bean mixture in the center of each square.
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21
Fold each square in half, corner to corner, to form a triangle, then fold the other corners around to meet each other and form the tortelloni.
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22
Place the tortelloni on a sheet tray dusted with flour until ready to cook.
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23
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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24
In a 14 to 16-inch saute pan, heat the butter over medium-high heat until it foams and subsides.
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25
Meanwhile, drop the tortelloni in the boiling water and cook 2 minutes.
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26
Drain the pasta, reserving the cooking liquid, and add to the pan with the butter.
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27
Add the thyme leaves and a splash of the pasta cooking water, and toss over high heat for 1 minute, to coat and emulsify.
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28
Divide the pasta evenly among 4 warmed pasta bowls, grate the cheese over each serving, and serve immediately.
